Beef Tagliata

Beef Tagliata
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
An anticipation of flavors and aromas waiting to be savored. In the heart of your kitchen, where the comforting scent of culinary creations dances in the air, there's an invitation to indulge in a pairing that transcends the ordinary with a bottle of 2020 Le Cuvier Winery Cabernet Sauvignon accompanying a delectable Beef Tagliata, its surface adorned with a symphony of purple peppercorns and fleur du sel, promises a journey of flavors that mirror and complement the wine's profile.
Ingredients
  • 2 USDA prime grade - rib eye steak (12oz each) | 1 1/2" cut
  • 4 cups baby arugula | rinsed and dried
  • 1 cup pecorino romano | shredded
  • tbsp extra virgin olive oil | recommended: Outlaw Blend - La Panza
  • 1 tsp extra virgin olive oil to finish
  • juice of 1/2 a lemon
  • salt & pepper to taste | for cooking steak
  • 1 tsp vegetable oil | for cooking steaks
  • 1 tsp purple peppercorn to finish | recommended: Burlap & Barrel
  • 1 tsp fleur du sel to finish | recommended: Le Guérandais
Directions

2 USDA prime grade  rib eye steaks (12 oz each) | 1 1/2” cut

4 cups baby arugula | rinsed and dried

1 cup pecorino romano | shredded

2 Tbsp extra virgin olive oil | recommended: Outlaw Blend - La Panza

    + 1 tsp to finish

juice of 1/2 lemon

salt & pepper to taste | for cooking steaks

1 tsp vegetable oil

1 tsp purple peppercorn  | recommended: Burlap & Barrel

1 tsp fleur du sel  | recommended: Le Guérandais

 

Remove rib eyes from refrigerator half an hour before cooking. Trim any excess fat. Season with salt & pepper.

Grease a cast iron pan with vegetable oil over high heat, add rib eyes, reduce heat to medium-high and cook for 4-5 minutes. Turn steaks and cook for an additional 4-5 minutes or until internal temperature reaches 130-135˚F (for recommended medium-rare). Remove from heat onto a cutting board and allow to rest for 5 minutes.

In a bowl dress arugula with 2 Tbsp extra virgin olive oil and lemon juice and mix with shredded pecorino romano.

 

To serve

Arrange 1 cup of arugula onto each serving plate, top with half of a sliced steak, drizzle with olive oil and finish with purple peppercorn and fleur du sel.